Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light September 1997

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Recipe Summary

Yield:
6 servings (serving size: 3/4 cup pasta, 1 cup chili, 1 tablespoon onion, and 1 tablespoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook meat and garlic in a Dutch oven over medium-high heat until browned, stirring to crumble. Drain well, and return meat to pan. Add chili powder, cinnamon, and cumin; cook 1 minute. Add water and the next 4 ingredients (water through kidney beans), and bring to a boil. Reduce heat, and simmer 20 minutes. Serve chili over pasta; top with diced onion and cheese.

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Nutrition Facts

352 calories; calories from fat 12%; fat 4.8g; saturated fat 1.8g; mono fat 1.5g; poly fat 0.7g; protein 25.8g; carbohydrates 51.6g; fiber 3.9g; cholesterol 37mg; iron 5.3mg; sodium 497mg; calcium 138mg.
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